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Millie Bonazzo Family Easter Pie




Source of Recipe


Buddy Cookbook


List of Ingredients




Tapioca paste:
7 tbls quick cooking tapioca
1/4 tsp salt
1 tbls sugar
1/4 tsp ground cinnamon
2 cups milk


Pasta-Frolla:
1 1/2 cup flour, sifted
1/4 tsp salt
3/4 tsp baking powder
1/3 cup butter
1/3 cup sugar
1/2 tsp grated lemon rind
1 egg


Filling:
2 1/2 cups ricotta
1 cup sugar
4 eggs, separated
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp grated lemon rind
2 tbls lemon juice
1/2 cup raisins, cut in quarters, lightly floured




Recipe



Prepare the tapioca paste:
Mix tapioca, salt, sugar, and cinnamon in saucepan. Gradually stir in milk. Cook to full rolling boil, about 6-8 minutes, stirring constantly. Remove from heat and let cool 15 minutes. Stir well and chill.

Prepare the Pasta-Frolla:
Sift together flour, salt, and baking powder. In a separate bowl, cream the butter, add sugar and grated lemon rind. Add 1 egg, beat well. Gradually stir in sifted dry ingredients, mix well.

Line 9 inch springform pan with 2/3 of the dough. With fingers, press the pasta-frolla evenly over bottom and up sides of pan to within 1/2 inch of top of pan. Note: do NOT grease the pan.
Bake in 400 degree F oven, 18 minutes. Remove to rack, let cool.

Beat ricotta with mixer until creamy and smooth. Add sugar and egg yokes one at a time, beating well after each. Add salt, cinnamon, grated lemon rind and juice. Gradually add the chilled tapioca mixture, beating well until blended. Fold in raisins. Beat egg whites until stiff but not dry. Fold into cheese mixture. Pour into spring-form pan.

Roll out reserved 1/3 dough on floured board to about 6 to 10 inches. Cut into strips. Carefully lift the strips off the board and place over ricotta mixture to form a lattice. Fold edges of strips over outside crust to seal.
Bake in 350 degree F oven for 80 minutes. Turn off oven and cool with door partly open for one hour. Chill well and serve.